Roasted Beet Salad
Equipment
- Nonstick Skillet
- Salad Bowl
Ingredients
- 6 Small Roasted Beets Red or Golden
- 1/2 Cup Peacans
- 1/3 Cup Maple Syrup Divided
- Cayenne Dash
- 1 Bunch Curly Kale
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Lemon Juice Fresh squeezed
- 1/4 Cup Extra Virgin Olive Oil
Instructions
- Roast the Beets: Roast and peel beets, then slice into wedges and set aside.
- Toast the Pecans: In a nonstick skillet over medium heat, toast pecans for 4 to 5 minutes until fragrant. Add ¼ cup maple syrup and bring to a boil. Sprinkle with a dash of cayenne and boil for 1 to 2 minutes, stirring frequently.
- Cool the Pecans: Pour pecans onto parchment paper, spreading them into a single layer to cool.
- Prepare the Kale: Clean and pat dry kale. Remove tough stalks and tear leaves into small pieces. Place in a salad bowl, sprinkle with salt, and massage for 2 to 3 minutes until wilted.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, 1 tablespoon maple syrup, and lemon juice. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
- Assemble the Salad: Add roasted beet wedges to the kale. Break apart the candied pecans and sprinkle over the salad.
- Serve: Drizzle each portion with salad dressing as desired. Enjoy!
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